Instructions: Cook the grains separately. The rice will cook in 2 cups water. The wild rice needs at least 6 cups water, and the wheat will need to be soaked overnight, then cooked in at least 6 cups water. Wild rice and wheat take about 45 minutes to cook. Drain (and rinse in cold water to cool) the wild rice and wheat berries before combining with the brown rice. Add the dried fruits, parsley, and onion. Toss with about 2/3 of the vinaigrette and refrigerate. Add remaining dressing to taste when you serve. Sprinkle with nuts right before serving.

To make vinaigrette: Combine all ingredients and whisk.

NOTES : The salad recipe was inspired by one posted to ELF by Betsey Cullen. The dressing is an adaptation of a Cooking Light Recipe.

The candied walnuts are optional. If you omit them you will really reduce the fat content.

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